Heat a large pan on high. Add in the oil, then patties. Cook on each side until golden brown (about 2 minutes each side). Remove patties which are NOT fully cooked. They will be returned to the pan soon though so don’t take them far. [ SIDE NOTE: the patties are just as good without the gravy; so you can finish pan frying the patties (turn down to a medium heat) or place the patties in a preheated 350 degree oven for about ten minutes (depending on the size of each patty). Without the sauce, the pork patties make ideal hamburger patties. ]

Just flipped patties.

In the same pan, add in the remaining garlic and onions as well as the butter. Turn down heat to medium and cook until the onions are soft (about 5 minutes). Once ready, add in the sugar, vinegar, remaining worcestershire (3 tbsps), broth and cornstarch. As the sauce heats, it will thicken and bubble. When this happens, return the patties to the pan and cook for another 8 to 10 minutes so that the patties are thoroughly cooked. Serve with rice or mash potatoes.